Roti Recipe: Simple, Authentic Ways to Make Perfect Indian Flatbread at Home

When you think of everyday Indian food, roti, a simple, unleavened flatbread made from whole wheat flour and water. Also known as chapati, it's the backbone of meals across India—from busy weeknight dinners to festive gatherings. It doesn’t need yeast, oil, or sugar. Just flour, water, a pinch of salt, and heat. That’s it. And yet, get it right, and it puffs up like magic on the stove, soft inside and slightly charred on the edges. Millions make it daily. But why do so many home cooks struggle with tough, dry, or flat rotis? It’s not about fancy tools. It’s about technique.

The whole wheat flour, called atta in India, is the key. Coarse-ground atta holds more water and gives roti its chewy texture. Store-bought refined flour won’t cut it. Then there’s the kneading, the silent hero. You need at least 8–10 minutes of firm, rhythmic kneading to develop gluten. Skip this, and your roti cracks when rolled. And don’t rush the resting time—30 minutes lets the flour hydrate fully. No shortcuts.

Heat matters too. A cast iron tawa or griddle preheated to medium-high is ideal. Too cold? The roti won’t puff. Too hot? It burns before it cooks through. Flip it once, press gently with a cloth, and watch it balloon. That’s the sign you did it right. Serve it hot with dal, curry, or even just ghee and salt. It’s not just bread—it’s the plate that holds the flavor.

What you’ll find in the posts below are real, tested ways to make roti that actually works. No theory. No fluff. Just what happens when you follow the steps: soft rotis that puff every time, troubleshooting for common failures, how to store them, and even how to make them without a tawa. Whether you’re new to Indian cooking or just tired of dry rotis, there’s something here that fixes your problem.